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Cheryl

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Restaurant caliber. Fabulous! My in-laws raved about it. This is the second time I've made it, and this time turned out better because I used a different Marsala (Taylor) that was neither sweet, nor dry. I patted dry the pork with a paper towel then generously salted and peppered it before slathering it with mustard (did not measure) and browning in a cast iron skillet. I'm not usually crazy about mustard in my dishes, but it's great in this one. The mustard-leavings in the pan were wonderful in the sauce. I made 1-1/2 times the sauce because it's so amazing. I added 2 cloves of garlic in with the shallots, and after reducing the sauce, I added 1-1/2 Tablespoons of fresh thyme. Mushrooms would have been good, but I forgot to buy them. I spooned some sauce over the meat in the serving dish and put the rest in a gravy boat so that people could get all they wanted. I served with mashed potatoes and roasted asparagus. The sauce is not great on top of the potatoes but I still like this dish with potatoes. To the reviewers who said this dish lacked flavor - I'd suggest adding more mustard to the pork, and plenty of salt & pepper is important too. Thank you, KoalaGirl!

The ketchup really changes the taste. I added the ketchup last and tasted the soup before and after, and I greatly preferred the taste before. That said, my kids and husband loved this soup, and I think the ketchup made it for them. So, it just depends how much you like ketchup.
I also objected to the 1/4 cup of butter because my goal in making soups is generally to make a healthy dish, but I must admit the butter was yummy.
I doubled the hot sauce and no one thought it was too hot, including my 4-year old. (I used Cholula).
This soup was a great way to get rid of cabbage and potatoes, and it was more substantial than I expected. I served it as a side but would probably serve it as a meal next time.